GOLDEN KRUST CARIBBEAN BAKERY & GRILL

Name: GOLDEN KRUST CARIBBEAN BAKERY & GRILL
Address: 10101 W OAKLAND PARK BLVD, SUNRISE, FL, 33351, US
Rating: 23

10101 W OAKLAND PARK BLVD, SUNRISE, FL 33351

License #1623720

🌴 Cuban/Caribbean ℹ️

23 Grade F / 100

Failing Health Score

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Latest inspection

September 14, 2026 · 10 findings · 3 critical

Routine - Food

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Quick take

GOLDEN KRUST CARIBBEAN BAKERY & GRILL in SUNRISE currently holds an InspectFL Health Score of 23 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on September 14, 2026. Across those visits, inspectors documented 72 total violations — 20 critical, 21 major, 31 minor.

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The latest inspection on September 14, 2026 shows 10 observation rows: 3 critical, 4 major, and 3 minor.

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Inspector notes

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GOLDEN KRUST CARIBBEAN BAKERY & GRILL has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

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Official DBPR inspection report ↗

Disposition: Administrative complaint recommended
[16-13-5] Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed operator mixed sanitizer and soap together in 3 compartment sink.
[41-18-4] Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed chlorine sanitizer at 3 compartment sink exceed 200 ppm.
[50-09-4] Current Hotel and Restaurant license not displayed.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed hand washing sink blocked with garbage container.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink in kitchen.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed food containers and utensils stored inside handwashing sink at cook line. Operator removed items from sink
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed all employees training certification expired on 3/15/2026
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed dumlings (117F - Hot Holding); yam (109F - Hot Holding); at front line. Per operator, both items transfer to unit 30 minutes prior to the inspection. Operator reheat items to 169-177F.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored in same container with raw oxtail inside walk in cooler.
[08B-12-5] Stored food not covered. Observed uncovered bags with rice and peas stored at dry storage area. Operator covered.

Disposition: Warning Issued
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler in disrepair, condenser unit leaking. Not keeping food cold
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone and glasses stored on top of soda machine boxes
[14-11-5] Equipment in poor repair. Gaskets in walk in cooler in disrepair
[10-12-5] In-use ice scoop stored on soiled surface between uses. Ice scoop container has accumulation of brown food debris like susbtance
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in 83F° water inside kitchen counter prep table
[36-10-4] Worn, torn and/or soiled floors/carpeting. Floor in triple sink area under non slip mat soiled. Accumulation of food debris and black susbstance
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Walk in Cooler; sliced cheese (45F - Cold Holding); shredded cheese (45F - Cold Holding); Cooked Pasta (56F - Cold Holding). Per operator foods not portioned or prepared today, in unit more than 4hrs. Observed walk in cooler in disrepair. 2)Walk in cooler; butter (47F - Cold Holding); raw chicken (45F - Cold Holding); raw beef (45F - Cold Holding) per operator foods not portioned or prepared today. In unit less than 4hrs. Observed walk in cooler in disrepair. Operator moved items to walk in freezer for quick chill.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Walk in Cooler; sliced cheese (45F - Cold Holding); shredded cheese (45F - Cold Holding); Cooked Pasta (56F - Cold Holding). Per operator foods not portioned or prepared today, in unit more than 4hrs. Observed walk in cooler in disrepair. 2)Walk in cooler; butter (47F - Cold Holding); raw chicken (45F - Cold Holding); raw beef (45F - Cold Holding) per operator foods not portioned or prepared today. In unit less than 4hrs. Observed walk in cooler in disrepair. Operator moved items to walk in freezer for quick chill.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1) Microwave; mixed vegetables (124F - Hot Holding), food portioned and prepared today. Out of temperature less than 4hrs. Operator made to reheat in microwave to 164F for hot holding.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm)
[31A-11-4] Handwash sink used for purposes other than handwashing. In both handwashing sinks located in the kitchen and behind the front counter, sanitizer bucket inside sink
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. In resteroom
[22-31-4] Non-pitting surface rust on food-contact equipment. Ware washing shelves for utensil storage rusted
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Ready to eat cooked pasta prepared yesterday not date marked.
[31B-06-4] Soap dispenser at handwash sink not working/unable to dispense soap. Soap behind front counter unable to pump soap.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Behind front counter; 83F° water
[45-02-4] Portable fire extinguisher gauge in red zone. For reporting purposes only. In kitchen

Disposition: Warning Issued
[14-05-4] Cardboard used to line food-contact shelves. Soiled cardboard on shelf holding spices and cooking utensils under small table opposite cook line.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse, jacket, and water bottle on shelf next to single service items by back door storage rack. Employee removed items.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee on cook line wearing watch and bracelet. Employee removed both.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Container of utensils in standing water on prep table opposite cook line. Employee dumped water.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Employee bottled waters in walk in cooler next to foods for public.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee in kitchen twice returned from outside of business and immediately put on gloves to begin working without washing hands first. Reviewed proper handwashing procedures and employee washed hands and put on gloves.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter display, under no temperature control, cheese blocks (72F - Cold Holding); cheese sandwiches (73F - Cold Holding); potato pudding (73F - Cold Holding); bread pudding (72F - Cold Holding). Per manager items on counter 3 hrs. Recommended using time as public health control. Time stamp added to 12:00pm. TPHC form provided and completed.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In front counter steam well, callilou (112F - Hot Holding); salt fish (108F - Hot Holding); okra (99F - Hot Holding); white beans (119F - Hot Holding); curry chicken (124F - Hot Holding); jerk pork (109F - Hot Holding); jerk chicken (105F - Hot Holding). Per manager items in unit less than 4 hrs. Some items over filled above hot line. Manager and employee began to reheat items for proper hot holding.
[41-10-4] Toxic substance/chemical improperly stored. Cup of soap on front counter not labeled. Manager added label.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Threaded faucet with attached hose under front counter steam table missing vacuum breaker.
[11-07-5] Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Bulletin of Big 6 printed end provided.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Bulletin provided and posted.
[31B-03-4] No soap provided at handwash sink. At hand sink by cook line. Employee replaced soap.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Portioned bread pudding and potato pudding not date labeled from when portioned.